Ready to whisk your taste buds away to the Mediterranean? This baccala salad recipe is your ticket to a flavorful journey, combining the rich taste of salted cod with fresh, vibrant ingredients.
Why This Recipe Works
- The salted cod (baccala) offers a unique, savory depth that’s perfectly balanced by the crispness of fresh vegetables.
- Soaking the baccala properly removes excess salt, ensuring the fish is perfectly seasoned and tender.
- The combination of olive oil, lemon juice, and herbs creates a dressing that’s both light and packed with flavor.
- This salad is versatile, serving as a refreshing appetizer or a hearty main dish.
- It’s a make-ahead wonder, with flavors that deepen and meld beautifully overnight.
Ingredients
- 1 lb baccala (salted cod), soaked for 48 hours, water changed every 12 hours
- 2 cups mixed bell peppers, thinly sliced
- 1 cup red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra virgin olive oil
- 2 tbsp lemon juice
- 1 tsp dried oregano
- Salt and pepper to taste
Equipment Needed
- Large bowl
- Mixing spoon
- Sharp knife
- Cutting board
Instructions
Step 1: Prepare the Baccala
After soaking the baccala for 48 hours, drain and pat it dry. Cut into bite-sized pieces. This step ensures the fish is tender and not overly salty, making it the perfect base for our salad.
Step 2: Combine the Vegetables
In a large bowl, mix the sliced bell peppers, red onion, Kalamata olives, and chopped parsley. The vibrant colors and textures of these vegetables will add freshness and crunch to the salad.
Step 3: Make the Dressing
Whisk together the olive oil, lemon juice, dried oregano, and a pinch of salt and pepper in a small bowl. This simple dressing will bring all the flavors together with a bright, herby note.
Step 4: Assemble the Salad
Add the prepared baccala to the bowl of vegetables. Drizzle the dressing over the top and gently toss to combine. The key here is to mix gently to keep the baccala pieces intact.
Step 5: Let It Marinate
Cover the bowl and refrigerate for at least 2 hours before serving. This marinating time allows the flavors to meld together beautifully, enhancing the overall taste of the salad.
Tips and Tricks
For the best baccala salad, consider these pro tips: Always change the soaking water for the baccala every 12 hours to ensure it’s not too salty. If you’re short on time, you can reduce the soaking time to 24 hours, but be sure to taste the baccala for saltiness before using. For an extra flavor boost, add a clove of minced garlic to the dressing. If you prefer a bit of heat, a pinch of red pepper flakes will do the trick. Lastly, serving the salad at room temperature can enhance its flavors, so take it out of the fridge 30 minutes before serving.
Recipe Variations
- Add boiled potatoes for a heartier version, turning the salad into a full meal.
- Incorporate capers for an extra tangy bite that complements the baccala beautifully.
- Swap the bell peppers for cherry tomatoes for a sweeter, juicier texture.
- Use fresh basil instead of parsley for a different herbal note.
- For a creamier dressing, mix in a tablespoon of Greek yogurt.
Frequently Asked Questions
Can I use fresh cod instead of baccala?
While fresh cod can be used, it won’t have the same depth of flavor as baccala. Baccala’s salted and dried nature gives the salad its distinctive taste. If using fresh cod, you might want to lightly salt it and let it sit for a few hours to mimic the flavor.
How long can I store the baccala salad?
The salad can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious over time.
Is there a quicker way to desalt baccala?
Soaking is the most effective method to desalt baccala, but if you’re in a hurry, you can soak it in warm water for 8 hours, changing the water every 2 hours. However, the traditional method yields the best texture and flavor.
Summary
This baccala salad is a Mediterranean masterpiece, offering a perfect balance of flavors and textures. It’s easy to make, versatile, and sure to impress. Whether as an appetizer or main dish, it’s a delightful way to enjoy the rich taste of salted cod.
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